Peanut Butter Cheese Crackers (Vegan + GF)

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Stack of gluten-free vegan Peanut Butter Cheese Crackers for a delicious snack

This recipe is all about reviving a favorite childhood snack of mine – Cheesy Peanut Butter Crackers! In the name of (not-so-sophisticated) snacking, let’s do this!

Mixing bowl with ingredients for making gluten-free cheese crackers

Assuming you’ve ever been into a gas station and fell to the temptation of peanut butter cheese crackers, I’m guessing you know they’re a thing and they’re ridiculously delicious.

I used to eat them all the time growing up as they’re one of my favorite road trip snack foods.

Road trips + trashy snacks = best time ever. It’s science.

Using a pastry cutter to cut vegan butter into dry ingredients for Peanut Butter Cheese Crackers

Since cutting dairy completely out of my diet I’ve avoided these crackers at all cost. Anything remotely cheese-esque is a no go for me. So naturally, I had to make it my mission to make a dairy- and gluten-free version for everyone’s enjoyment.

You’re (seriously) welcome.

Using a pizza cutter and chopstick to make cuts and dots in our homemade Peanut Butter Cheese Crackers recipe
Parchment-lined baking sheet with gluten-free Cheese Crackers ready for baking

These crackers are modified from my DIY Vegan Cheez Its – a serious classic on our site.

However, I think since the last time I’ve made them I’ve wised up a bit on gluten free baking and have made these even better! Not to brag and all but, I totally upgraded them.

Mixing peanut butter filling for our gluten-free vegan Peanut Butter Cheese Crackers recipe

While your crackers are baking away it’s time to whip up your peanut butter filling. It’s SO simple.

Two ingredients (peanut butter + maple syrup) and you’re good to go. A creamy, slightly sweet peanut butter filling just waiting to be smashed between two “cheese” crackers.

Plate of delicious Peanut Butter Cheese Crackers for a vegan GF snack
Baking sheet filled with homemade gluten-free vegan Peanut Butter Cheese Crackers

These crackers are crazy close to the real thing! They’re:

Tender with a subtle bite
Peanut buttery
& Afternoon-snack-worthy

Baking sheet filled with Peanut Butter Cheese Crackers for a healthy gluten-free vegan snack
Stack of our simple and delicious Peanut Butter Cheese Crackers

If you give these crackers a try, let us know! Take a picture and tag it #minimalistbaker on Instagram so we can see! And don’t forget to leave a comment and rate it! It’s super helpful for us and other readers. Cheers!

Vegan and gluten-free Peanut Butter Cheese Crackers stacked up for a healthy snack

Peanut Butter Cheese Crackers (Vegan + GF)

10-ingredient, 30-minute cheese snack crackers with peanut butter filling! A snack that’s seriously close to the real thing yet entirely vegan and gluten-free!
Author Minimalist Baker
Stack of Vegan GF Peanut Butter Cheese Crackers
5 from 11 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 20 (sandwiches)
Course Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days



  • 1/4 cup nutritional yeast (add more for a more intense “cheese” flavor)
  • 2/3 scant cup Gluten-Free Flour Blend*
  • 1/2 cup gluten-free oat flour (ground from GF oats)
  • 1/4 tsp baking powder (optional // for fluffiness)
  • 1/2 tsp garlic powder
  • 3/4 tsp sea salt
  • 3.5 Tbsp olive oil or vegan butter (can sub 49 g vegan butter per 35 ml oil // such as Earth Balance // I did a half-and-half mix of both)
  • 2-4 Tbsp cold water


  • 1/3 cup naturally salted peanut or almond butter (creamy is preferable)
  • 1-2 Tbsp sweetener (such as powdered sugar, maple syrup, or honey if not vegan)


  • Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
  • Add dry ingredients to a food processor or mixing bowl and process or whisk to thoroughly combine.
  • Then add olive oil and/or butter and pulse/use a pastry cutter or fork until crumbly.
  • Add cold water 1 Tbsp at a time, pulsing/stirring until it forms a loose dough. You don’t want too much water, so go easy on it and add a little at a time. It shouldn’t need more than 4 Tbsp (as original recipe is written // adjust if altering batch size).
  • Remove from processor or mixing bowl and form into a loose ball with your hands. It’s good for this dough to be worked and warmed by the heat of your hands. However, you are not kneading it, just forming it into a disc.
  • Transfer to a clean, lightly floured surface and dust the top with flour. Lay plastic wrap or wax paper and roll 1/8th inch thick with a rolling pin. Use a knife, pizza cutter or small cut cookie cutter shape to cut the dough into squares. Makes about 40 squares (as original recipe is written // adjust if altering batch size). Optional: dot the centers with a fork prong or chopstick.
  • Bake for 15-20 minutes or until puffy and slightly golden brown. These are pretty tender. For a crispier cracker, bake until golden brown.
  • Remove from oven and let cool completely. In the meantime, whisk together your peanut butter and sweetener and set aside.
  • Once cooled, use a butter knife to spread a small amount (~1 tsp) onto a cracker and top it with a cracker of a similar size/shape.
  • Serve immediately. Store leftovers covered at room temp for up to a few days, though best when fresh! Though I haven’t tried it myself, I would assume that freezing these would work well.


*You can substitute an equal amount of our NEW 1:1 gluten-free flour blend for the gluten-free flour blend in this recipe.
*Inspired by gas station peanut butter cheese crackers. Adapted from my Vegan Cheez Its.
*Nutrition information is a rough estimate.

Nutrition (1 of 20 servings)

Serving: 1 sandwiches Calories: 79 Carbohydrates: 7 g Protein: 2.7 g Fat: 4.9 g Saturated Fat: 0.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 92 mg Fiber: 1.4 g Sugar: 1 g

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  1. Esther Rowan says


    Is there a possible four sub for the one listed? I can have gluten and would prefer to use something that I already have at the house i.e. APF, coconut flour, almond flour etc.

  2. Liv says

    I made these twice, doubling the recipe. I used whole wheat flour and used a food processor for mixing. The amount of water listed in the recipe was not enough to get a rollable dough. Both times I had to add a couple of Tbsp of water extra, otherwise the dough was too much like a meal and not a dough. With the added water, they came out soooo yummy!

    • Melody says

      Me too! Used whole wheat flour and oat flour but had to add another 2T water. They are very delicious though!

  3. MJ says

    Made about 100 mini crackers, that’s 50 sandwiches, everyone ate about 10 each. YUM! P.S I used whole wheat flour and gf oats.

  4. Emily Frigon says

    I LOVE these crackers! The little sandwiches are equally delicious with almond butter. People are impressed when they see I made my own “Cheez-Its”…I almost don’t want to reveal how easy it is!

  5. Heather says

    I wonder how long they keep and if you should refrigerate or store on the counter? I’m a diabetic and newly allergic to dairy gluten and eggs and these store bought crackers and a juicy juice are what I I usdto use to raise my blood glucose when it was low. I’m good on the juice front but this is exactly what I was looking for!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Heather! Store leftovers covered at room temperature for up to a few days. They are best when fresh though! Though I haven’t tried it myself, I would assume that freezing these would work well.

  6. Carol says

    Easy peasy to make and yummy! I put cashew butter and a dollop of jelly and it tasted like a friggin peanut butter and jelly sandwich. Loved them

  7. Mimi says

    Hi if your lazy like me I discovered something literally ten minutes ago that’s awsome …. In the uk we have these things called lunchables and they come with crackers , cheese, and ham/chicken if you get the crackers and spread peanut butter on every other one and put a slice of cheese inbetween every cracker and sandwich it ?…it’s so good

  8. Laura C says

    As I’ve learned with your other amazing recipes, I went ahead and doubled the batch so there’d be plenty for the whole family. Sure enough these crackers are a big hit! I added applesauce to the peanut butter instead of sweetener – made it easier for my toddler to eat (wetter=easier to swallow).
    Thanks for yet another amazing recipe!

  9. Cass says

    Was wondering how to package these little wonders so they don’t go soggy in lunches for a few days. Any ideas? Thanks.

  10. Rusia says

    I can’t get any nutritional yeast at my town. Is it same as yeast you use when making a bread? Is there any substitute for it? Bcoz I really want to try to make it at home..
    And is there is any substitute to coconut oil? Thank you :)

  11. margaret says

    Made these. I like the flavour as does non vegan husband but they were v crumbly. You can get them to your mouth but it f you bite them they just completely crumble. I added baking powder. Perhaps I should try them without?

  12. Elana says

    These were great! I ate some with the PB spread and some just plain. I actually found that the crackers have gotten better over time (made them about a week ago). I think they developed more of that characteristic crunch! thanks for sharing this recipe!

  13. Garrick says

    Hello! When you use Earth Balance (or olive oil + EB)—do you melt it first? Or soften it, or use it cold, or does it matter? Thanks!

  14. Amanda says

    Thanks for the recipe Dana. Happy to find a GF cracker recipe that works!

    I used 1/2 cup oat, 1/8 cup +2 T. tapioca flour, 1/8 cup coconut flour, and 1/2 cup brown rice flour mixture and it turned out nicely! Also-I used the food processor suggestion and that worked well. Thanks!

  15. Kate says

    Hi! I made your chocolate almond milk this morning(double batch, i know, i’m such a good sibling/daughter) and now i’m seriously feeling this. I just got back from a whirlwind trip to Spain for a wedding and i’m feeling the jet-lag and therefore craving things i ate when I was like 7. I’m not gluten-free(i’m rather partial to wheat <3 )Can I sub the oat flour for regular flour? Thanks so much for your time :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I get mine from the bulk bins at Whole Foods. But you can try Bragg’s. I’ve heard they’re a good one!

  16. Lauren says

    What a neat recipe Dana! I’ve been craving cheez-its lately, and the addition of peanut butter looks just delicious!

  17. Erin says

    These look delicious! Since I’m not gluten free, I don’t have any gluten free flour in my house currently – do you think these would work with regular AP flour? Trying to have as little time as possible until these are in my belly! :)

  18. Anne says

    This is diabolical. I will not be able to make these without eating the whole pan. For those looking to sub non-GF flour, I would recommend spelt. It is sweet and savory, just like the recipe itself. Ugh. I have to stop reading this site. It all looks too dang good!

  19. Catherine says

    Your recipe gave me a good idea about the yeast flakes. I make my own parmesan cheese,and I just put 1/4 cup of my home made cheese into the cracker recipe and the taste is great. I am not too good at doing the post, because I never get an answer.This cracker is my 4th. attempt and it’s the best one so far. I make my dough very wet and find the crackers are much more crispy. I roll the dough on parchment paper, I cut the squares and put the whole sheet on a baking stone in the oven at 400 for 10 min. then I turn them upside down and bake them another 10 or less until they are golden brown. I love all the wonderful recipes, and I will be trying the eggplant recipe. Thank you, Catherine

    • Miriam says

      Catherine – thanks’ for your post – it has given me the courage to ask some questions. I am new at baking and am gf but not dairy free. When you said you made your own Parmesan cheese, did you mean vegan-cheese or the real deal. And can you tell me how much extra water you added to make them “very wet” or how I can judge that? Do you think I could make this with dried Parmesan cheese? I do have nutritional yeast and I would probably try both versions to see which I liked better.

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Miriam, I think you could make these with dried parmesan. Maybe do a little research on another cheese cracker recipe that uses actual cheese, though. I think you could even do a mix of both!

  20. Linda @ Veganosity says

    Wow, I haven’t even thought of pb cheese crackers since I was a kid. They were one of my favorites. Thank you for making a vegan version, I can’t wait to give this recipe a try. Pinned!

  21. jane says

    When I used to get those they would be plain Ritz crackers with pb but I would like to try the cheese version now that I have seen these.Look like they would be great for an emergency snack!

  22. Ana | Espresso My Kitchen says

    Oh yes! Peanut butter cheese crackers, I remember eating those growing up! These look yummy and as always your photos are fabulous! love the blue background.

  23. Ala says

    I’m seriously trying to recall over here whether I’ve ever encountered peanut butter cheese crackers before – in all honesty, I think I’ve been missing out! Just bookmarked this recipe so I can make it really soon. As for sharing, Dana – hope you have a great week!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Extra gluten free flour blend and a bit more nutritional yeast! Or, if not gluten free, a mix of unbleached all purpose and whole wheat pastry or spelt. Good luck!

  24. Ana @ Ana's Rocket Ship says

    I did not know these were a thing- and although the combination sounds kind of gross (I mean, peanut butter and cheese?) – it also sounds VERY alluring at the same time!

  25. Nadja says

    Oh my, I love these crackers and have to use all my self-control not to buy them on roadtrips!
    I’d like to keep these vegan, but I’m not gluten free and don’t have gluten free flour. Can I use regular (or whole wheat) flour or will the consistency be off?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! The consistency should be find. I’d recommend a mix of whole wheat pastry and unbleached all purpose. Spelt could even work well. Good luck!

  26. Brittany says

    What is it about road trips and junk food snacks? My snack choices have definitely gotten better over the years but I used to be the Chex Mix queen. Now I do like you and make my own when I’m craving it.

    Homemade Toast Chee crackers that are gluten-free and vegan?!? You’re a rockstar! My mom used to buy the Lance cracker boxes all the time and this was the only flavor that I liked. My love for peanut butter started early. :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks friend!! I’ll share some of my cheese crackers if you make me one of your hot pink dragon bowl thingies! SO GORGEOUS. Also, you’re adorable and I want to be your best friend. There, I said it.

  27. Abby says

    That peanut butter filling, Dana!! I’m tempted to whip some up and devour it (sans crackers) with a spoon!
    … oh, but the crackers look wonderful, too. I’ve just always been a filling kind of girl. :)

  28. Cassie says

    Do you remember Ritz’s Peanut Butter cracker sandwiches? Those were addictive! Thank goodness for your healthier alternative!

    • Mandy says

      The nutritional yeast is what gives the crackers a cheesey flavor. I made the vegan cheez its for a baby shower and they were a HUGE hit.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Agree with Mandy, you really need that nutritional yeast to pull off that yellow color and punchy cheese flavor!

  29. Rebecca@Figs and Pigs says

    I don’t think peanut butter cheese crackers are a thing here in the UK, I do not know why on earth not. They most definitely will be a thing in my house now.

  30. Jessie Snyder | Faring Well says

    OMG – I love you. These were my favorite growing up! Alway a good day at school when I would open my sack lunch to find my mom had packed me some of these goodies! SO making these for Scott and I’s next road trip, so we don’t stare at them in each gas station we stop at wishing we could shove a couple packs in our mouth. Seriously so much love for you for this one!! <3

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      haha, thanks friend! Hope you give these a try and feed your man with healthy gas station snacks ;D Also, I still owe you a phone chat!

  31. Jess | Fox & Fennel says

    Hah! Love this. Whenever Gary and I go on a roadtrip our trashy snack of choice are these and pizza Combos and Gatorades. Yikes. So chemically and gross, but so tasty!

  32. Meghan says

    I used to love these! I’ve tried the Earth Balance Cheez-It crackers, but yours look so much better. Awesome that you made them gluten-free.

    • Laura @ Raise Your Garden says

      Tried those too, but ageed….your spin looks better! My youngest daughters nickname is “Snackies” and her favorite snack in those gas station crackers with PB. These look so much healthier for my little starving Snackies.